Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.

Abstract: Disclosed are a concentrated beverage composition for hair health care, a method of manufacturing the concentrated beverage composition, and a natural tea comprising the same. The concentrated beverage composition for hair health care comprises 100 parts by weight of water, 10 to 20 parts by weight of Pleuropterus multiflorus extract, 5 to 20 parts by weight of Sophora flavescens extract, 1 to 5 parts by weight of black bean extract, 5 to 10 parts by weight of African black sesame extract; 1 to 10 parts by weight of pomegranate extract; 5 to 10 parts by weight of Oenothera odorata seeds extract; and 5 to 10 parts by weight of Sophora japonica extract.

Abstract: A packaged green tea beverage, wherein (A) the packaged green tea beverage contains from 0.08 to 0.5 wt % of non-polymer catechins, (B) a percentage of non-epicatechin body in the non-polymer catechins is from 5 to 25 wt %, (C) a percentage of gallate body in the non-polymer catechins is from 5 to 95 wt %, (D) pH is from 2.5 to 5.1, and (F) the packaged green tea beverage contains from 0.0001 to 20 wt % of at least one sweetener selected from fructose, glucose, sucrose, fructoglucose syrup and glucofructose syrup. A packaged green tea beverage containing non-polymer catechins in high concentration can be provided, which can not only reduce astringency but also provides for adequate sweetness and sourness without impairment of the taste and is suited for long-term storage while containing a sweetener.

Abstract: Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or used to form a new beverage.

Abstract: A process is disclosed for preparation of a ready-to-drink tea beverage. The beverage comprises an aqueous acidulant constituent having pH less than 4 and an aqueous non-acidulant constituent having pH greater than 4, the aqueous non-acidulant constituent comprises a flavourant, and at least one of the constituents comprises cold-soluble tea solids. The process comprises the steps of: subjecting each of the constituents separately to pasteurization; cooling each of the constituents separately to a temperature less than 75° C.; and mixing the constituents.

Abstract: It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent flavor is produced by mixing and allowing to react ground green tea leaves, made by grinding dried green tea leaves or ground green tea leaves which have been ground during green tea manufacture process, with an enzyme solution at a weight ratio of 1:0.2 to 1:5, and then extracting with water or warm water. By performing enzymatic reaction according to the method of the present invention, the reaction can proceed dramatically, and it is possible to convert effectively the flavor ingredients by an enzymatic treatment of raw material tea leaves, which was difficult in a conventional method, and a rich-flavored green tea extract liquid with an excellent flavor can be produced by extracting the tea leaves.

Abstract: The present invention is directed to protein-fortified tea beverages, having little or no sedimentation, and low carbohydrate load. Also provided are tea beverages having protein, fiber, low carbohydrate load, little to no sedimentation, and a variety of other optional, enhancing ingredients. Also provided are methods to make such tea beverages.

Abstract: A method of preparing a beverage with the steps of: a) inserting a first beverage cartridge containing one or more beverage ingredients into a beverage preparation machine; b) operating said beverage preparation machine to pass an aqueous medium through the first beverage cartridge to dispense a first portion of said beverage into a receptacle; c) inserting a second beverage cartridge containing one or more beverage ingredients into the beverage preparation machine; and d) operating the beverage preparation machine to pass an aqueous medium through the second beverage cartridge to dispense a second portion of said beverage into the receptacle; wherein one of the first or second beverage cartridges contains a liquid dairy-based ingredient.

Abstract: A sealed microwaveable container including a frozen beverage comprising ice chunks enclosed in a beverage solid is provided. The beverage has a freezing point below that of water allowing for the beverage to be thawed to a substantially liquid form using a prescribed microwave process while solid ice chunks are preserved to create an iced beverage. A plurality of opening for dispensing the beverage may be provided, such as one or more of a plurality of releasable or puncturable seals.

Abstract: A method of making a clarified tea extract to reduce the cloudiness of a beverage containing the clarified tea extract by producing an aqueous tea extract that contains tea insolubles, adding a food-acceptable acid and a salt to the aqueous tea extract simultaneously and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract. Another method of making a clarified tea extract by adding a base to extraction water, contacting the base-containing extraction water with a tea source to produce an aqueous tea extract, adding a food-acceptable acid to the aqueous tea extract, and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract.

Abstract: The invention relates to liquid containers comprising a plurality of sealed additive chambers in communication with a vessel tillable with a liquid. The additive chambers comprise independently selected additives that may be added to a liquid in the container at the option of the user. The user can manually open the additive chambers of their choice and release the additive into a liquid in the vessel without destroying the integrity of the container. In this manner, the liquid containers are programmable by the users and various aspects of the liquid in the container, such as color and/or flavor, is controlled by the user.

Abstract: Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids extracted from the leaf tea.

Abstract: Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in blocks such as beverage precursors for tea based beverages.

Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, folate, epigallocatechin gallate, epicatechin, epicatechin gallate, epigallocatechin, and polypheron E.

Abstract: Provided is a packaged effervescent beverage having a high concentration of catechins, having both reduced bitterness and adequate sweetness, and not undergoing a substantial reduction in the catechin content even after long storage albeit containing a sweetener. The packaged effervescent beverage having a purified product of tea extract added thereto, comprising: (A) from 0.08 to 0.5 mass % of non-polymer catechins, (B) from 0.0001 to 20 mass % of a sweetener, and (C) a carbon dioxide gas, whose gas volume ranges from 0.5 vol. % to 4.0 vol. %, wherein: (D) a non-epicatechin percentage in the non-polymer catechins is from 5 to 25 mass %, a percentage of (E) gallates in (A) the non-polymer catechins ([(E)/(A)]×100) is from 5 to 55 mass %, (F) the beverage has a pH of from 2.5 to 5.1; and a mass ratio of (G) caffeine to (A) the non-polymer catechins [(G)/(A)] is from 0.0001 to 0.16.

Abstract: Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours, and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weight entrained liquid.

Abstract: Dietary supplement formulations are described that use structured water to provide increased hydration and therefore improved delivery of important health factors such as vitamins, minerals, and soluble fibers to beers, liquors, and various juice drinks.

Abstract: A method is disclosed comprising placing about thirty-two fluid ounces of water into a receptacle, placing the receptacle with water on a burner and bringing the water to a boil, ceasing to heat the water, adding about one tablespoonful or five grams of tea beverage flavorant to the water; and brewing the combination of the water and the tea beverage flavorant for about three to five minutes. The method may further include filtering out any solid tea in the combination of water and tea beverage flavorant, and consuming the combination of the water and the tea beverage flavorant.

Abstract: The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and substantially free of undesirable cloudiness and haze, and resembling conventional tea in taste and character.

Abstract: Disclosed is a process for the enzymatic preparation of a gamma-glutamyl compound. The process comprises a step of contacting a gamma-glutamyl donor and a gamma-glutamyl acceptor with an aqueous medium comprising a gamma glutamyl transpeptidase enzyme. The enzyme is derived from a plant belonging to the Graminaceae or Leguminaceae family, or from Camellia sinensis.

Abstract: The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Abstract: Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aroma-laden vapours; and condensing the aroma-laden vapours to recover an aroma condensate comprising volatile aroma compounds. The tea material is subjected to a step of extraction of soluble solids prior to step (a) and the aqueous medium in step (a) comprises an enzyme selected from cellulase, pectinase, ?-glucosidase, primeverosidase or a mixture thereof.

Abstract: The present invention relates to instant beverage powders, in particular aromatized or nonaromatized instant black tea powders, instant green tea powders, or instant Oolong tea powders, aromatized or nonaromatized instant herbal tea powders and instant fruit tea powders said powders containing ? 90% isomaltulose as a carrier and urea in reinforcing the sweetening power of isomaltulose.

Abstract: The present invention relates to a ginseng nutritious instant tea comprising water-soluble active ingredients. The raw materials thereof mainly comprise tea, chrysanthemum and ginseng with a ratio: ginseng 10 parts, tea 80-120 parts, preferably 100-110 parts, chrysanthemums 60-100 parts, preferably 70-80 parts. The said tea is green tea and black tea also can be used. According to personal taste, other raw materials and additives can be added, such as citric acid and sugar, etc. The preparation method for such instant tea is to select and formulate the major raw materials according to a certain proportion. The preparation mode is to firstly extract the water-soluble active ingredients from these raw materials in the water, then to filter and concentrate the water extract of all kinds of raw materials, to mix and spray drying to form the instant tea powder.

Abstract: Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide.

Abstract: Beverage products including a non-sweetening amount of a potent natural sweetener are provided. Beverage concentrate compositions including a non-sweetening amount of a potent natural sweetener are also provided.

Abstract: There are provided packaged beverages for fat-burning acceleration, energy-consumption boosting or exercise-endurance enhancement, each solution containing a green tea extract added therein and having a pH of from 2 to 7, and also containing the following ingredients (A) to (C): (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) from 0.001 to 0.5 wt % of sodium ions, and (C) from 0.001 to 0.2 wt % of potassium ions. The ingestion of these beverages can accelerate fat-burning, can boost energy consumption, or can enhance exercise endurance.

Abstract: The present invention relates to a preparation process of a tea extract containing non-polymer catechins extracted from tea leaves at a high extraction percentage, having a caffeine/non-polymer catechins ratio almost equal to the natural composition of the tea leaves and having good flavor and taste with less coarse taste, which includes charging the tea leaves in a column type extractor and continuously feeding the extractor with cold or hot water. The invention also relates to a packaged tea beverage containing the tea extract.

Abstract: Provided is a packaged tea beverage which has good flavor and is compositionally excellent in storage stability. The packaged tea beverage comprises a tea extract having a ratio of gallate-type catechins in non-polymer catechins of less than 50% by mass added to a tea extract liquid, and (A) 0.072 to 0.4% by mass of non-polymer catechins and (B) 21 to 150 ppm of gallic acid, wherein a ratio of gallate-type catechins in non-polymer catechins is 0 to 50% by mass and a ratio of epi-type catechins in non-polymer catechins is 30 to 60% by mass.

Abstract: The present invention provides for a blueberry tea beverage and its preparing process. It is consisted of following ingredients: blueberry leaf, fruit material suspending agent, and pure water. Its beneficial effects are those: 1. Blueberry leaf contains abundant vitamin C, flavones, SOD, and anthocyanidin, thus it can dissipate fatigue, anti-age, remove free radical in body, and protect the vision, has natural health-care functions. 2. Blueberry leaf contains a number of organic acid, and pH value in solution boiled is between 2.5 and 3.5, thus there needs no adding a number of organic acid again, it has outstanding oral feelings, and low cost. 3. Blueberry leaf boiled solution itself shows natural tangerine, thus it has attracting sensory effect.

Abstract: Provided is a packaged non-tea beverage, excellent in the storage stability of the flavor, color tone and content of catechins. The packaged non-tea beverage, which includes a purified green tea extract having a ratio of gallate-type catechins in non-polymer catechins of less than 50% by mass, contains (A) 0.072 to 1.2% by mass of non-polymer catechins and (B) 0.001 to 12 mg/100 mL of gallic acid.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice comprising a mixture of tea compounds.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: This invention relates to packaged tea beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt. % of non-polymer catechins, (B) magnesium, and (C) water-insoluble solid particles sized from 0.2 to 0.8 ?m. The contents of the ingredient (B) and ingredient (C) fall within specific ranges. These tea beverages contain non-polymer catechins at high concentration, are free from the formation of grouts or precipitates even when stored over a long term, and have a refined taste.

Abstract: A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed. The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in high concentration, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fibers of green tea, provide a reduced protein content, and make it easy to drink.

Abstract: The present invention relates to a method for producing a liquid plant extract containing plant powder, which includes concentrating a liquid extract containing an active ingredient in the presence of the plant powder, the liquid extract being obtained from a plant containing the active ingredient; a process for producing a plant extract containing plant powder, which is characterized by concentrating and drying a liquid extract containing an active ingredient in the presence of the plant powder.

Abstract: The presence of pineapple extracts in food products in combination with at least one other flavoring provides products having intensified flavor but lacking noticeable pineapple flavor. Non-alcoholic products can be used as after dinner drinks, soft drinks and in any manner liqueurs would be used.

Abstract: The present invention provides a method for specifically and sequentially purifying catechins from a plant product. More particularly, the present invention provides a method for purifying EGC and EGCG from green tea leaves by sequential brewing at different brewing temperature and for specific infusion times.

Abstract: A process for producing a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio from 60/40 to 90/10 and separating a precipitate thus formed. The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in a high concentration of, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fiber derived from green tea, provide a reduced protein content, and make it easy to drink.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: The present invention provides a beverage precursor comprising black leaf tea characterised in that the precursor comprises theanine in an amount of at least 4% by dry weight of the precursor. The invention also provides a process for manufacturing a beverage precursor wherein black tea is coated with theanine and then blended with uncoated tea.

Abstract: To produce oxygen-containing reducing aqueous beverages with substantial hydrogen content and very low oxidation-reduction potential in spite of their substantial oxygen content, such as water, mineral water, tea, coffee and juice beverages, the oxygen is dissolved under pressure of 1-1000 atmospheres using a gas-liquid contactor, and then the hydrogen therein is dissolved under pressure of 1-1000 atmospheres. These oxygen-containing reducing aqueous beverages can be consumed as reducing aqueous beverages for daily use, without giving rise to any health problems.

Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, d-ribose, extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia rebaudiana and/or extracts from the leaves of Chinese Blackberry. Green coffee extract or cocoa extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

Abstract: According to the present invention, there are provided kneading-free Angelica keiskei tea leaves obtainable by a treatment comprising a step for roast-heating a dried material of Angelica keiskei; an Angelica keiskei tea beverage produced by using the kneading-free Angelica keiskei tea leaves; and a process for producing thereof. The Angelica keiskei tea leaves are preferably heated at a heating temperature of 100° C. to 150° C. in the roast-heating treatment, and the dried material of Angelica keiskei to be subjected to the roast-heating is preferably obtained by drying in a dried system after blanching and has a moisture content of 20% or less. Further, according to the present invention, there is also provided an Angelica keiskei chalcone function-formulated beverage comprising formulated Angelica keiskei chalcones that are components specific to Angelica keiskei.

Abstract: Provided are a food, a drink and a food/drink material having improved EGCg absorbability, and a method of producing the same, by improving the absorbability of EGCg to be taken in. The contents of caffeine and/or epigallocatechin gallate are regulated so that the ratio by mass of caffeine to epigallocatechin gallate contained in a food, drink, food/drink material or oral ingesta comes close to 0.4.

Abstract: Food compositions with therapeutic agents are described. The food compositions comprise oligosaccharides and/or polysaccharides that are fractions recovered from North American Ginseng. The food compositions can be tea beverages that have improved taste characteristics and that can provide enhanced immunity when consumed.

Abstract: Provided is a process for producing a tea extract having a high recovery rate of non-polymer catechins, a low caffeine content and an improved taste and color tone. As one embodiment of this invention provides, there is provided a process for producing a purified tea extract by adsorbing a tea extract on a synthetic adsorbent, bringing an aqueous solution of an organic solvent or a basic aqueous solution into contact with the synthetic adsorbent to elute non-polymer catechins, and then bringing the eluate into contact with activated carbon in an aqueous solution of an organic solvent.